Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South.
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.
Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish.
He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community.
PAST WORK:
Oceana, NYC, New York;
March, NYC, New York;
Tabla, NYC, New York;
Four Seasons, Atlanta, GA;
Star Provisions, Atlanta, GA;
Bacchanalia, Atlanta, GA;
Seeds of Nutrition, Atlanta, GA;
Community Farmers Markets, East Atlanta Village, Atlanta GA.

Mango Wheat Beer

Wheat beers are the quintessential summer beer. A sweet malt base lets
yeast bring flavors beyond aroma. Wheat beers also serve as the perfect
conveyance for fruit flavors in a beer. For this dish of sweet tomato and
sweeter Vidalia Onion, we suggest a mango-flavored wheat beer to complement the
sweetness in the dish.

Suggestion: Anchor Mango Wheat, San Francisco, California

Pinot Noir – Willamette Valley, Oregon

Tomato pie may be my favorite southern comfort food, and when chicken is
the side dish you know it has to be special. The natural pairing is the ultimate
comfort wine, Pinot Noir. Pinot can take lots of different forms and flavor
profiles, but classic Oregon Pinot Noir may be one of the easiest wines in the
world to get along with. Lush red and black cherries meld with licorice,
potpourri, and baking spices to give a tasting experience far different from
California and the Côte d’Or.

Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature.

3

Season the 4 tomato slices on both sides with a total 1/4 teaspoon PeachDish Salt, and arrange them in a single layer on paper towels.

4

In a mixing bowl combine cheese, mayonnaise and basil. Mix thoroughly. (It’s helpful to divide the cheese mixture in half so that you get an equal amount in each pie shell.)

5

Place pie shells on a baking pan. Place a few pieces of sliced onion in the bottom of each shell. Spread a thin layer of cheese mixture over onion. Top with a slice of tomato (save the largest slices for the next layer), then a few more slivers of onion. Top with another thin layer of cheese mixture. Repeat with tomato, onion, and one last layer of cheese mixture (it will be higher than the edge of the pie shell). You should have some sliced onion and tomato pieces left.

6

Place pies in oven, and bake 12 minutes. Rotate pan 180 degrees, and bake until filling is melted and browned on top, about 10 minutes more. Remove pies from oven, and allow them to cool a few minutes before serving.

7

While the pies are baking, cook the chicken: Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 2-3 minutes more. Transfer chicken to a small bowl. Add remaining sliced onion, parsley and oregano. Toss to combine. Cover bowl with a plate, and set aside.

8

When pies are slightly cooled, cut chicken across the grain into thin slices.

9

Divide the herbed onion slices from the chicken bowl between 2 plates. Top with sliced chicken. Serve with pies and remaining tomato pieces. Enjoy!